AIP Italian Calzone

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In the last 5 years of living a Paleo lifestyle, there is only one food craving that still pesters me from time to time. Pizza. I’m positive I am not alone. It’s why one of the first recipes I created was my popular AIP Stromboli which this recipe is based on. If you’re unfamiliar with my dairy-free, grain-free, nightshade-free stromboli, you may be wondering what is even left for a pizza-like recipe!? Well almost 3 years ago in my Chicago apartment, I combined mashed white sweet potato and arrowroot starch and baked it… and it turns into this amazingly gooey, cheese-like dough. Filled with salty and savory Italian flavors like rosemary and prosciutto, it was the answer to my pesky pizza cravings. Funny enough, I can count on one hand the number of times I’ve made my own Stromboli, but I know it’s a community favorite. Now I present to you the AIP Italian Calzone. Very similar to the stromboli recipe with some tweaks to the filling ingredients, amount of arrowroot starch, and dough-forming process. No need to reinvent the wheel, right?

Don’t let the number of steps fool you though — this is a foolproof, easy recipe. After the first time you make it, you’ll become a sweet potato dough professional. And I left the ingredients open-ended… fill your calzone with any type of uncured AIP compliant meat (even use prosciutto or bacon, if that’s all you can find), olives (don’t leave them out — so delicious!), onion, seasoning mix, or vegetables (I’m thinking small diced zucchini and mushrooms would be awesome!)

This recipe serves one so if you want to make a fun date night with your partner or a friend out of it, set up little bowls of filling and let each person DIY their AIP calzone! Serve it up with a big green salad too!

5.0 from 8 reviews
AIP Italian Calzone
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 1 cup cooked, mashed, and cooled white sweet potato
  • ⅓ cup arrowroot starch
  • ¼ teaspoon sea salt
  • ½ cup diced fully cooked AIP-compliant sausage, ham, or pancetta
  • ¼ cup sliced green or black olives
  • 1 garlic clove, minced
  • ½ teaspoon dried Italian herb seasoning
  • Small handful baby spinach
  • 1 teaspoon olive oil
Instructions
  1. Preheat the oven to 375 degrees F and arrange an oven rack in the middle of the oven. Line a baking sheet with parchment paper. Have an extra sheet of parchment paper handy.
  2. In a food processor, combine the sweet potato, arrowroot starch and sea salt until fully combined.
  3. Spoon the dough onto the prepared baking sheet. Place the extra sheet of parchment on top of the dough and use it to assist you in shaping the dough into an 8-inch diameter circle.
  4. On one half of the circle, distribute the sausage, olives, garlic, seasoning, and spinach evenly. Use the bottom piece of parchment paper to assist you in folding the other half of the dough on top of the filling to form the calzone. It will look like a half-circle.
  5. Brush the olive oil all over the calzone. Use a fork and the help of your fingers to gently seal the dough.
  6. Bake the calzone for 28 to 30 minutes until the edges are lightly golden brown. Turn the broiler on high and broil for 2 to 4 minutes until the top of the calzone is a golden brown and crispy in spots.
  7. Let cool for 5 minutes before slicing in half.

 

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

49 comments

  • Yana says

    Where can I find white sweet potato? I checked wf, Trader Joe’s, local organic market, produce stand. No one carries it.

    • Mickey Trescott says

      Hi Yana, those places usually have them, but if you can’t source them I am sure this recipe will turn out with the orange variety, just a different color!

    • Michele says

      Whole Foods

    • Deborah says

      Whole Foods carries white sweet potato but they call them Japanese Sweet Potatoes. They are my favorites, very sweet. They look dark red on the outside and creamy white inside.

    • Kathleen says

      I found white sweet potatoes at trader Joes…they are purple on the outside! Murasaki Sweet Potatoes 🙂

    • Jessica says

      The white sweet potatoes actually look like regular sweet potatoes/yams…they’re just white (or very pale yellow) on the inside. Hope this helps! 🙂

  • Alante says

    Amazing recipe, so tasty! Thank you!

  • Michele says

    This is the greatest!

  • Noelle says

    I eat white sweet potatoes all the time, and I cannot wait to try this! The Italian in me misses pizza and such like crazy! Thank you for the recipe:)

  • Candace says

    Try asking for Japanese yams

  • Owen says

    What genius is this? I will try with wild garlic and report back.

  • Esther says

    Just found out about the cure for Hashimoto’s! Also finding many more people affected by it. Delighted with the recipes above and looking forward to receiving more. Thank you!

  • Cathy says

    Being in the Caribbean I can easily find white sweet potato’s. This makes me very happy, as so many things are so hard to find here and I am getting bored just starting out on this journey. I wonder if you could make pasta with this?

    • Courtney says

      What a great idea!!! I’m thinking dumplings, too.

    • I’ve been using the dough to experiment with gnocchi (and it turns out pretty good!)

  • Laura says

    This recipe looks fabulous!! I love white sweet potatoes! Do you think I could substitute unflavored gelatin for arrowroot? I can’t seem to process large amounts of arrowroot 🙁

    • No it would be really gooey and tacky. Can you do tapioca? You can sub it 1:1. Never have tried it with cassava but that may be another option.

  • Angeles says

    How do you keep it from being too sticky and not being able to fold it over? I even put some arrowroot on the parchment paper and it was just a mess.

    • Did you allow the sweet potato to cool as stated in the ingredients? It sounds like the arrowroot was mixed with warm potato which would make it extra sticky.

    • Wehaf says

      I had the same problem. My sweet potato cooled for 24 hours in the fridge before I made this, so I know that wasn’t the issue. The dough was a gooey, tacky mess – a lot like drop biscuit dough. Maybe I mixed it too long in the food processor?

      • Edith says

        It does still stay a bit sticky for sure – did you follow the instructions to use the second piece of parchment paper on top to roll it out? I just plop the gooey mess onto the parchment paper covered cookie sheet in one pile, then I take the second piece of parchment paper and gently start to press down on it to create a circle of dough underneath. Sometimes I take a rolling pin and very slowly, super gently help the process along. Then I carefully pull off the top piece of paper….put filling on one half of the ‘dough’….and then I fold the top half over the filling by actually folding the whole thing over – parchment paper and everything. When it’s covering the filling, I gently start to peel the top piece of parchment paper back, leaving behind the folded over piece of potato dough – if that at all makes sense.

        Once you’ve done it several times, it gets easier and easier. And is definitely worth it – this is hands-down my favourite savory AIP recipe!

  • Kristine says

    I attempted to make this tonight and I feel like I did something wrong. “Dough” stuck to parchment paper. Was I supposed to cool in fridge? I cooked the sweet potatoes for almost an hour at 350 degrees. Too long?

  • Meghan says

    This is a wonderful recipe and really quick to make! I cooked the sweet potato whole in the microwave, then pushed it through a potato ricer into a bowl and mixed in the arrowroot powder with a spatula and the dough turned out really well, not sticky at all.

  • Sarah says

    You are a wizard genius. I just made this for the second time since seeing the recipe last week, and it is the best. I added two tablespoons of nutritional yeast to the dough, but otherwise made no changes. SO good. Can’t wait to mix this with nomato sauce.

    ALSO, I am totally going to try making some sort of fruit pie (with lots of gelatin protein in the fruit compote) with this dough…

    Thank you!!

    • Courtney says

      What a bunch of great ideas! Thank you for sharing!

  • Annette says

    Hi!
    I’m a little confused. I read that arrowroot is a no go on an AIP diet and here you use almost a cup. Could you please explain?

    Annette

    • Mickey Trescott says

      Hi Annette, arrowroot is AIP compliant.

  • Kirsten says

    I made this last night and we loved the recipe! My hubby and 19 year old son would have liked seconds if there was more. It is weird “dough” and quite gooey and sticky but once assembled baked nicely. Thanks for the great recipe!!!

  • Nancy says

    Are potatoes ok for AIP? I know they aren’t for the SCD and sibo diet.

    • Mickey Trescott says

      Hi Nancy, sweet potatoes like in this recipe are fine, but regular potatoes are not (they are in the nightshade family). Hope it helps!

  • Suvannah says

    Gah! I couldnt find any arrowroot without additives so am about to try with tapioca. I did see Aleana mentions above that it’s a 1:1 replacement. Gosh I hope so! These look amazing! The hardest part is going to be waiting for those white sweet potatoes to cook!

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  • Sherrie Au says

    I wonder how this would be with some zucchini cheese inside? Has anyone tried it that way?

  • Sherrie Au says

    Oh my gosh! I made this tonit and it was so so so so good! No need zucchini cheese in it…it’s perfect and yummy just the way it is. The only thing I would do differently is to broil it on both sides to crisp up both the top and bottom. This is definitely a winner!

  • meg says

    Hi! I can’t do any arrowroot or tapioca right now- this is making a lot of the AIP recipes I’m finding hard to make! But they all look so good! Is there any substitute you all can think of that would be a good binder?? I can’t come up with anything that would be light enough and actually hold it together. Does anyone know anything about Agar Agar?

  • Tina says

    This looks really yummy. Has anyone tried to freeze this? I’m thinking a few of these in the freezer would be awesome for those days where I have no energy to cook.

    • Painkiller says

      Yes, these freeze beautifully. You can also add fruit in them for a fruit pie like dessert. I love having these on hand

  • Andrea M. says

    Hi, do I can use Tapioca insted of arrowroot starch?

  • Allison C says

    How do you cook the sweet potato? Boil? Roast? I don’t have a microwave.

  • Allison C says

    Bake or boil the sweet potatoes?

  • Lindsay says

    Instead of broiling at the end do you think you can pan fry it alittle to crisp it up?

  • Alexandra says

    I second Allison C’s comment 🙂 Boil or bake? As one is much more moist than the other I feel like this would have a significant impact on the dough. Thanks in advance – can’t wait to try this!

  • Rachel M. says

    I used Grazed and Enthused’s sausage flatbread (pizza) recipe for the filling, but subbed onions for squash. I should have also made the sauce from that recipe bc the filling was missing something–next time! I also followed her instructions for her stromboli recipe for the calzone, in that I slowly added arrowroot/tapioca until the dough was the consistency it needed to be. White sweet potatoes can have different amounts of moisture so the amount of flour needed will vary. I had doubled the recipe and my potatoes seemed very moist, so I had to add a lot of flour until the dough became the consistency where it could be rolled out and folded over. And, just as a note: For this recipe and her stromboli recipe, I always add the sweet potatoes right out of the microwave (hot) and never have a problem with the dough.

  • […] during my search, I stumbled across this AIP Italian Calzone.  It essentially used three ingredients to make the dough.  Um YES PLEASE!  That recipe led me […]

  • Kayla B. says

    THANK YOU THANK YOU for this incredible recipe! It exceeded my expectations and has surely satisfied the incessant pizza/Italian food craving I’ve had after 1.5 years following AIP. I appreciate the simplicity of the dough (and especially that it is coconut free!). Can’t wait to try more filling ingredients!

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